Pork and Chive Dumplings

Make the dumplings:

Prepare the chives:Thoroughly rinse and wash the Asian chives a few times, especially near the thick stem areas, to get rid of any dirt. Shake the chives to remove as much water as possible. Then, dry the chives further with clean towels or let them air dry.

Once the chives are dried, cut off about 1½ to 2 inches of the thick, woody ends of the chives. Then, thinly slice them to no more than ¼ inch thick.

Place the chives in a mixing bowl, and add the 2 tablespoons of oil. Stir and mix well, until the chives are evenly and well coated with oil. Set aside until needed.

Make the filling:In a large mixing bowl, add the ground pork and water. Mix well until the water has been absorbed.

Next, add the soy sauce, oyster sauce, shaoxing rice wine, ginger, sesame oil, and egg. Mix until everything is evenly combined. Then, in one direction, vigorously stir until the pork looks kind of paste-like. Add the prepared chives and mix until evenly incorporated.

Prepare your dumpling wrapping station:Prepare a small bowl of water, a tray or plate lined with cling film, the dumpling filing, and the dumpling wrapper at your wrapping station.

Make the dumplings:Dip your finger into the water and wet the entire edge of a sheet of dumpling wrapper. Place about 1-2 tablespoons of the dumpling filling in the center of the wrapper and seal the dumplings by folding the wrapper up and pinching the edges together and also adding some crimps if you want.*Check out the post for step by step references of 2 different dumpling folding techniques!*

Place the finished dumpling on the prepared tray/plate lined with cling film, and repeat with remaining fillings and wrappers. Try to keep a gap between each dumpling to prevent sticking and keep the dumplings covered with a towel as you work to prevent the wrappers from drying out.

Boiled dumplings:

Bring a pot of water to a boil and add the dumplings into the boiling water. Immediately stir the dumplings gently to prevent them from sticking to the bottom of the pot.

Bring the water back to a boil, then reduce the heat to medium. Add about ½ cup of cold water to the pot and bring the water back to a boil. Repeat this 2 more times, then remove the dumplings.

Enjoy the dumplings while hot, on their own or with some black vinegar and/or chili oil.

Pan fried dumplings with skirt:

Mix together ½ cup of water and 2 teaspoons of all-purpose flour until well combined. Set aside.*For pan frying without skirt, skip the flour.*

In a large nonstick pan over medium high heat, add 2 tablespoons of oil. Arrange the dumplings in the pan (about 10 to 13 per batch) and pan fry the bottoms until golden brown, about 2 to 3 minutes.

Give the water and flour mixture a good mix and pour it around the pan. Reduce the heat to medium and cover the pan. Let the dumplings steam for 5 to 6 minutes. Then, uncover the pan and keep cooking until the remaining water evaporates and the bottom "skirt" turns golden brown and crispy.

Remove from heat and place a plate on the dumplings. Carefully hold the plate and flip the pan. Enjoy the dumplings hot, on their own or with some chili oil.